asparagus Archives - EverybodyCraves

Seasonal June 6, 2019

How to freeze asparagus

Asparagus is one of the first official signs of spring and a promise that more homegrown produce is right on its heels. All winter long we wait for those green spears to show in the garden, but just like that, warm weather hits and the season is over. If you’re getting into June and you still have an abundance of asparagus in the ground, don’t fret. Freezing it means you’ll have asparagus spears available for the whole year to come. 1. Go homegrown Only bother freezing locally grown asparagus while it’s in season for your area. Asparagus that has been shipped from other states, or even internationally, will almost always be less tender and have less flavor — not a good place to start. 2. Size matters The spears you select for freezing should be at least as thick as a pencil. Thinner spears don’t hold up very well in…

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Seasonal April 7, 2019

Thick or thin? The skinny on asparagus size

‘Tis the season for asparagus. And whether we get it from the grocer or our garden, it would be hard not to notice the size difference in asparagus stalks. So which is better, thick or thin? For a while “thin was in.” Skinny stalks were thought to be more tender and were even marketed as “gourmet.” Thicker stalks were passed over at the market because they were thought of as woody and tough. (Admit it. You assumed this, too.) But larger doesn’t actually mean tougher, and our association of “young” and “tender,” when it comes to asparagus, is incorrect. In fact, according to Penn State’s College of Agricultural Sciences, young asparagus puts a lot of energy into producing spears that can stand upright, so the younger plant is more likely to have more crude fiber per square inch. Whereas, if thick asparagus got a reputation as woody, it’s because home cooks…

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Crave-Worthy Recipes April 5, 2019

Creamy asparagus, mushroom casserole

This creamy asparagus and mushroom casserole is the picture of spring side dishes. It uses up loads of that delicious, just-from-the-garden asparagus, fresh mushrooms, and leftover hard-boiled eggs. (Confession: My eggs had pretty pastel spots from getting dyed just days before, but this dish is a great way to make sure they don’t go to waste!) I’m a big fan of this casserole because it delivers such a big serving of vegetables, but it’s also so flavorful, I would eat it as a meal. The smoked paprika brings a lot of flavor to the white sauce, so take a few taste samples as you simmer the sauce and add more to your liking. Creamy asparagus, mushroom casserole Ingredients 2 bunches asparagus 8 ounces sliced mushrooms, with dirt brushed off 2 1/2 tbsp butter + 1/2 tbsp butter 1/4 cup onion, finely copped 2 tsp Dijon mustard 2 1/2 ounces shredded…

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Seasonal March 20, 2019

4 ways to cook asparagus

No other vegetable symbolizes the start of spring more than long, slender asparagus. The succulent spears begin to appear in home gardens sometime in early April — with the promise of strawberries and longer days of sunshine right on their heels. While asparagus (part of the lily family) is available in grocery stores year-round these days, the best flavor and texture comes from just-harvested local stems. The earliest shoots are called “sprue,” and they’re usually very tender. Asparagus can be enjoyed tossed in a pasta salad, included in a casserole, or suspended in a quiche, but it’s also delicious perfect when cooked and eaten all on its own. If you’ve created a habit of cooking asparagus stalks the same way every time, perhaps it’s time to try this vegetable another way. We get asparagus for as little as two months of the year, so act fast! Try this roasted asparagus…

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Crave-Worthy Recipes April 9, 2018

Roasted asparagus and pea soup recipe

A cold spring presents a conundrum — you’re ready for fresh spring flavors, yet you still crave a hearty meal. Need a delicious solution? Try this asparagus and pea soup with a handful of crunchy croutons and flavorful asparagus pieces. It only takes about 30 minutes to make and it’s loaded with healthy vegetables and bright flavors. And weather you sneak some store bought asparagus now, or save this recipe for later to use up the excess you’ll grow in the garden, it will be a win-win every time. Roasted asparagus and pea soup Serves about 4 Ingredients ~ 1/4 cup olive or avocado oil 1 large bundle of asparagus, trimmed about 2 cups of frozen peas 5 cloves garlic, minced 1 shallot, thinly sliced Salt Pepper 2 cups vegetable broth (or chicken broth if you prefer) 1 cup skim milk (or milk that fits your dietary needs) 2 tbsp lemon juice (optional) 1-2 tbsp…

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News Bites January 10, 2018

Guilt-free foods you can eat endlessly without gaining weight

Everything in moderation. But luckily, “moderation” with these 15 foods means something much more than most. The high water content, high fiber content and low calorie counts mean that you can pretty much eat these foods until you’re totally sick of them without seeing a bit of added weight on your frame. Of course you can overdo anything, but for a quick guide of what to guiltlessly grab from the fridge, start here. Blackberries Eating blackberries aids in digestion and helps us to stay alert. They are said to tighten tissue and give our skin a more youthful appearance. Like most berries, blackberries are rich in vitamin C and antioxidants known as bioflavonoids. Get all of this for only 62 calories per serving. Kale With 33 calories per cup, eat as much kale as you want without worrying about your waistline. It also contains three grams of protein and 2.5…

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Crave-Worthy Recipes May 4, 2017

Asparagus Tart with Strawberry Salsa

With any luck, in just a few weeks, you’ll have more asparagus than you know what to do with. Enter: Asparagus Tart. This recipe will use up as much asparagus as you want it to. Squeeze the stalks close together, and line them around the outside. It’s just one way you can customize this spring inspired dish. Don’t like goat cheese? Try ricotta, gruyere or cottage cheese. Vegan? Use vegan versions of your favorite cheeses. Make more salsa or eliminate the balsamic. Whatever you do, it’s going to taste great — When you’re dealing with ingredients like these, you really can’t go wrong. This tart will be your go-to for get-togethers, breakfast, appetizers and brunches. Tip: Make this dish for Mother’s Day breakfast in bed or brunch. Mothers loooove brunch. Asparagus Tart with Strawberry Salsa Serves: 4-6 ; Total time: 35-40 minutes Tart Ingredients: 1 sheet puff pastry (frozen or homemade) 6-8 ounces goat…

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